Round red or white potatoes are best for boiling and mashing; Yukon Gold and Yellow Finnish potatoes work well, too. Wash and peel potatoes before cooking.

Cut potatoes into same-sized pieces for even cooking and easy mashing. Bring water to a boil; reduce heat and simmer in just enough water to cover potatoes for 20 to 30 minutes.

Drain fork-tender potatoes right away so they don't absorb the cooking water. Return potatoes to the same pan and cook over low heat for about 1 minute to dry them. Shake potatoes gently to keep from burning.

For the fluffiest mashed potatoes, mash potatoes with a handheld potato masher (ricer). If using an electric mixer, take care not to over mix, as excess potato starch can be released, making potatoes gummy.